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Exclusive Recipe by Chef Shipra Khanna

Noor - e - Parda

Shipra Khanna, the illustrious winner of MasterChef India 2 is truly a star on the rise. She has conquered like a champion and as the newest culinary star on the scene.

Noor – e – Parda
(Spicy Carrot Cake with Berries)




  • 5 oz - Maida
  • 3 ½ oz - Whole wheat flour
  • 2 tsp - Baking powder
  • 10 gm - Garam Masala powder
  • 5 oz - Butter (melted)
  • 5 oz - Caster sugar
  • 4 - Eggs
  • 3 ½ oz - Carrots (grated)
  • 3 ½ oz - Coconut powder

Berry Mixture

  • 4 tbsp - Mascarpone Cheese
  • 2 tsp - Icing sugar
  • 15 - Strawberries (5 of them quartered)
  • 3 oz - Caster sugar
  • 15 - Blueberries
  • 1 tsp - Butter
  • 15 - Mulberries
  • 3 oz - Marzipan (orange)
  • 1 ¾ oz - Marzipan (green)
  • 1 oz - Rum

Spun Sugar

  • 3 oz - Grain sugar


  • Few noodles - Spaghetti (deep-fried until crispy golden)


  1. Preheat oven to 350ºF. In mixing bowl, sieve maida, whole wheat flour, baking powder and garam masala powder. 
  2. In another bowl, cream together melted butter and caster sugar. Mix in eggs one at a time, beating after each egg.
  3. Quickly fold in carrots, coconut powder, and flour mixture. Mix well. Pour into a greased, lined baking tray. Bake for 25 mins, or until skewer inserted in center comes out clean. Cool. 
  4. In bowl, whisk mascarpone cheese with 1tsp powdered sugar. When sugar dissolves, fill mixture into piping bag. Refrigerate.
  5. In saucepan, combine 10 strawberries with 1 ½ oz caster sugar and 1 cup water. Cook until mushy. Cool and refrigerate.
  6. In another saucepan, combine blueberries with rest of caster sugar and 1 cup of water. Cook until mushy. Cool and refrigerate.
  7. In frying pan, heat 1 tsp butter, add quartered strawberries and mulberries. Sauté until strawberries slightly soften. Set aside. 
  8. Divide orange and green marzipan into small portions. Shape each into a small carrot.
  9. Sprinkle cooled cake with rum. Cut into pieces using square ring mold. Slice in half. 
  10. In frying pan, heat grain sugar with 2 tbsp water, stirring until sugar caramelizes to a soft crack. Drizzle over a greased upturned ladle to form mini dome. When sugar sets, remove from ladle, keep aside and repeat for more domes.
  11. Place cake slice in dessert plate. On top, pipe mascarpone mixture and spoon blueberry compote. Swirl with toothpick. Place another slice on top. Use sieve to sprinkle icing sugar. Garnish with strawberry quarter, mulberry, marzipan carrot, and sugar dome. Insert spaghetti piece diagonally into cake.
  12. In shot glass, spoon blueberry compote. Pipe mascarpone mixture and spoon strawberry mixture on top. Chill and serve beside cake.